Optional: Brine your turkey 2-3 days prior to roasting.

Remove the neck and giblets and pat the turkey completely dry.

Let the turkey sit out for an hour or until it gets close to room temperature.

Stuff the turkey with 1 Tbsp. butter, lemon, thyme, rosemary, and garlic.

Move oven rack 1 level below the center. Preheat oven to 425° F.

Massage the entire turkey with the stick of butter and olive oil, rubbing with the seasoning mix.

Place half of the chicken broth on the bottom of the pan and place the turkey breast side down on a roasting rack.

Roast for 20 minutes. Rotate the pan 180°. Roast for 25 more minutes.

Remove from the oven and decrease heat to 350° degrees.

Carefully flip the turkey so that it’s breast-side-up.

Add the remaining chicken broth to the roasting pan and baste the turkey with the broth.

Insert a meat thermometer into the thickest part of the breast and return it to the oven.

Roast until the thermometer reads 160°. Remove from the oven. It will reach 165° while it rests.

Let it sit for a full 20-30 minutes before slicing into it.

While the turkey rests, prepare turkey gravy with the drippings in the pan.